Process of soumbara (food condiment) from nere (Parkia biglobosa) production in Côte d’Ivoire: Newtrends, updates and effects on quality and preference of the food

The aim of this study is to establish and update the soumbara production diagram and consumer preferences for this product. A soumbara production survey was conducted among 750 soumbara producers in 25 villages, with 30 producers per village. A soumbara preference test was conducted on a panel of 108 tasters to determine the most popular product in terms of taste, colour, smell and texture. Scores ranging from 1 to 5 were assigned to these criteria. The soumbara produced in the Korhogo area was the most popular, followed by that from Ferkessédougou and Boundiali. The least popular soumbara was that produced in Katiola. The results revealed two soumbara production processes. Furthermore, principal component analysis (PCA) identified four (4) groups. The first group consisted of the production areas of Odienné and Katiola. The second group consisted of the production area of Boundiali, The third group comprised the production area of Ferkessédougou, and finally, the fourth group comprised the production area of Korhogo.